Recently we decided to take on a new project..canning! My mother-in-law has been canning forever so my husband wanted to learn. A bunch of our cucumbers were ripe in our garden, so we decided to try out making cucumbers. I made a quick trip to Fleet Farm to get some canning supplies to start. To start, I got a dozen quart jars, a magnetic lid lifter, a jar grabber, a canning funnel and pickle seasoning. A blog I read earlier recommended Mrs. Wages pickle seasoning, so I got the Kosher Dill Pickle mix to start. (See the recipe below)
Mrs. Wages Pickle Mix (makes 7 quarts)
What you’ll need:
- 9-11 lbs. pickling cucumbers (about 50)
- 3 1/3 cups distilled vinegar (5% acidity)
- 7 1/3 cups water
- 1 pouch Mrs. Wages Kosher Dill Pickles Mix
- Prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars (we boiled ours).
- Wash cucumbers and remove blossoms and drain. Leave whole, cut into spears or slice
- Combine Kosher Dill Pickle mix, vinegar and water into a large non-reactive, non-aluminum pot. Bring mixture just to a near boil over medium heat, stirring constantly until mixture dissolves.
- Pack cucumbers into sterilized jars, leaving 1/2 inch head space. Evenly divide hot pickling liquid among the packed jars, leaving 1/2 inch head space. Remove air bubbles and cap each jar as it is filled. (If more liquid is needed for proper head space, add a mix of 1 part vinegar and 2 parts water.)
- Process pints 5 minutes, quarts 10 minutes, in a boiling water bath canner. Test jars for air tight seals according to manufacturer’s directions. If jars don’t completely seal, refrigerate and consume within 2 weeks.
- Pickles are ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness.